Spaghetti Squash Lasagna

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  • Spaghetti Squash Lasagna is loaded with protein and is a delicious low carb alternative to traditional lasagna. It makes healthy eating easy!

    spaghetti squash lasagna with panko topping

    Spaghetti Squash Lasagna Recipe

    This is one of those recipes that once you read and make it once, you won’t really need the recipe again because it’s that easy! To be honest, these are my favorite kinds of recipes.

    Subbing spaghetti squash for pasta is one of my favorite ways to cut some carbs out from a meal. So I’ve been thinking about some of my favorite pasta dinners that I can make with spaghetti squash instead.

    spooning ground beef mixture onto spaghetti squash lasagna

    A spaghetti squash lasagna was one of the first things that came to mind because I LOVE a good lasagna (who doesn’t?), but I struggle with how many carbs are in it and the idea that I will be eating lasagna for days (or until it’s gone).

    Don’t get me wrong, it’s a great family meal or weekly meal prep but sometimes we just need something a little healthier around here!

    close up of spaghetti squash lasagna with panko topping

    Ingredients For Spaghetti Squash Lasagna

    A good handful of ingredients make up this Spaghetti Squash Lasagna recipe, but that’s what makes it sooo flavorful! Ingredients are below, and you can find the measurements in the recipe card at the bottom of this post.

    • spaghetti squash
    • ricotta cheese
    • parmesan cheese
    • Italian seasoning
    • garlic powder
    • lemon juice
    • spinach
    • yellow onion
    • garlic
    • ground turkey, ground beef or chicken work too!
    • tomato basil marinara sauce
    • shredded mozzarella cheese
    • fresh basil
    ground beef and marinara stuffing for spaghetti squash

    I like to top my spaghetti squash lasagna boats with a toasted lemony panko. It’s honestly my favorite part because crunchy textures are the best! Here’s what you’ll need to make it:

    • panko bread crumbs
    • lemon zest
    • olive oil

    The panko is optional, but also totally necessary because it’s SO good and in my opinion, ties everything together!

    two spaghetti squash halves with lasagna filling

    I usually toast the panko in the same pan I use to make the meat sauce so that I don’t have to dirty another pan.

    The lemony panko is so good on pastas too, like this Tomato Ricotta Pesto Pasta.

    How To Make Spaghetti Squash Lasagna

    Spaghetti Squash Lasagna is one of those things you only need to make once to memorize. I say that about very few recipes, but I feel like most of us have a pretty good idea of how to make lasagna and could probably do it with our eyes closed!

    This low carb lasagna isn’t much different. It’s pretty simple and straight forward and only uses one pan, a mixing bowl and a baking sheet, so you won’t be left with many dirty dishes!

    1. Prepare the squash and preheat the oven to 400° F. Using a fork or a sharp knife, carefully poke holes around the outside of the spaghetti squash. Pop it in the microwave for 5 minutes, then slice it in half lengthwise, scoop out the seeds and discard.

    2. Bake the spaghetti squash. Spritz the inside of the spaghetti squash with a thin layer of olive oil, and place each half cut side down on a baking sheet and bake for 30-35 minutes or until you can easily pull the strands with a fork.

    3. Prepare the spaghetti squash lasagna filling. In a large mixing bowl, mix the ricotta cheese, parmesan cheese, Italian seasoning, and lemon juice.

    4. Prepare the meat sauce. heat a large pan on medium-high heat and sauté the garlic and onion until the onion begins to soften. Then add the ground turkey (or ground meat of your choice) and cook for 6-8 minutes or until fully cooked. Add the marinara sauce, season with salt and pepper to taste, and simmer for 5-10 minutes.

    5. Pull the spaghetti squash strands. Remove the squash from the oven, flip it over and let it cool for 5 minutes. Then pull at the strands with a fork and place them in the mixing bowl with the filling. Add the spinach, and toss everything together until it’s fully combined.

    fork pulling out spaghetti squash filling

    6. Put it all together! Add the spaghetti squash filling back into the “boats”, divide the meat sauce between each one, top them with mozzarella cheese, and bake for 10 minutes or until the cheese is melted and bubbly. Garnish with fresh chopped basil and toasted panko, and serve.

    filling spaghetti squash with filling before baking

    Note: I like to prepare the spaghetti squash lasagna filling, meat sauce, and lemony panko while the squash is in the oven. That way everything can be ready around the same time. It helps to cut down on the total time spent!

    Fun fact: Did you know spaghetti squash strands actually grow in a circle? When you slice the spaghetti squash in half horizontally, you will get longer strands that are more spaghetti-like.

    I like to cut the squash horizontally when I don’t plan on using the shell of the spaghetti squash as a vessel for holding my entire meal. When making spaghetti squash boats, it’s best to slice them lengthwise so they don’t roll over. I think they look prettier this way, too!

    spaghetti squash lasagna on a baking sheet

    Alternative Cooking Methods and Freezing

    If you prefer, you can cook spaghetti squash in the microwave. Since spaghetti squash acquires most of its flavor from other elements in the dish, I don’t think there is much of a difference between roasting it and making it in the microwave.

    When it comes to freexing spaghetti squash, I prefer to eat it fresh. But if you’d like to, you can freeze it by placing the cooked spaghetti squash strands in freezer-safe zipper bags for up to eight months.

    Helpful Tools

    • Meat chopper – this handy tool makes breaking up any type of ground meat super easy. It’s the only tool I use for the ground beef in this spaghetti squash boat recipe!
    • Baking sheet – this is what I use to roast my squash in the oven.
    low carb spaghetti squash lasagna for pinterest

    More Low Carb Recipes to Try:

    Cauliflower Fried Rice
    skillet of cauliflower fried rice
    If you've ever wondered how to make Cauliflower Fried Rice, look no further! This cauliflower fried rice recipe is the perfect way to cut down on carbs!
    Cauliflower Mac and Cheese
    Cauliflower Mac and Cheese is an easy-to-make low carb mac and cheese that follows keto guidelines. A kid-friendly cauliflower side dish! #cauliflowermacandcheese #ketomacandcheese #lowcarbsidedishes www.savoryexperiments.com
    Cauliflower Mac and Cheese is an easy-to-make low carb mac and cheese that follows keto guidelines. A kid-friendly cauliflower side dish!
    BBQ Cauliflower Bites
    BBQ Cauliflower Bites make a healthy and quick appetizer or side. Make them zesty, tangy or even sweet! #cauliflowerrecipes #bbqcauliflowerbites www.savoryexperiments.com
    BBQ Cauliflower Bites make a healthy and quick appetizer or side. Make them zesty, tangy or even sweet!
    close up of spaghetti squash lasagna for pinterest

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    low carb spaghetti squash lasagna
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    4.6 from 5 votes

    Spaghetti Squash Lasagna

    The BEST Spaghetti Squash Lasagna is loaded with protein and is a delicious low carb alternative to traditional lasagna. It makes healthy eating easy!
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main Course, Main Dish
    Cuisine: Italian
    Keyword: spaghetti squash lasagna
    Servings: 2
    Calories: 975kcal
    Author: Jordan Zelesnick

    Ingredients

    Spaghetti Squash:

    Toasted Lemon Panko:

    Instructions

    • Preheat the oven to 400° F. Using a fork or a sharp knife, carefully poke holes around the outside of the spaghetti squash. Microwave it for 5 minutes, then slice it in half lengthwise, scoop out the seeds and discard. *You might want to use an oven mitt to protect your hand*
    • Spritz the inside of the spaghetti squash with a thin layer of olive oil, and place each half cut side down on a baking sheet and bake for 30-35 minutes or until you can easily pull the strands with a fork.
    • While the squash is cooking, prepare the filling: add the ricotta cheese, parmesan cheese, Italian seasoning, and lemon juice to a large bowl and mix until fully combined.
    • Also while the squash is cooking, prepare the meat sauce: heat a large pan on medium-high heat and sauté the garlic and onion until the onion begins to soften. Then add the ground turkey (or ground meat of your choice) and cook for 6-8 minutes or until fully cooked. Add the marinara sauce, season with salt and pepper to taste, and simmer for 5-10 minutes.
    • Remove the squash from the oven, flip it over and let it cool for 5 minutes. Then pull at the strands with a fork and place them in the mixing bowl with the filling. Add the spinach, and toss everything together until it’s fully combined.
    • Add the spaghetti squash filling back into the “boats”, divide the meat sauce between each one, top them with mozzarella cheese, and bake for 10 minutes or until the cheese is melted and bubbly. Garnish with fresh chopped basil and toasted panko, and serve.

    Toasted Lemon Panko:

    • Heat a non-stick pan with 1 tbsp of olive oil on medium-high heat (I like to use the pan I am going to use for the meat sauce), then add the panko in a flat layer on the pan. Let it toast for 2-3 minutes on one side, then toss it around the pan and toast for another 1-2 minutes until it is golden brown. Mix in the lemon zest and transfer to a small bowl until you’re ready to use it.

    Notes

    Spaghetti squash timing instructions are based off of a 4 pound spaghetti squash. If yours is larger, adjust the time as necessary. I recommend an extra 1-2 minutes in the microwave for each pound over 5 and an extra 5 minutes in the oven per pound.

    Nutrition

    Calories: 975kcal | Carbohydrates: 66g | Protein: 88g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 221mg | Sodium: 1410mg | Potassium: 2014mg | Fiber: 14g | Sugar: 23g | Vitamin A: 3464IU | Vitamin C: 82mg | Calcium: 811mg | Iron: 7mg

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